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Farfalle With Fennel, Capers and Pesto

Farfalle With Fennel, Capers and Pesto

25 minutes total

  • Easy
  • Vegan

Fennel works beautifully with Barilla Vegan Pesto in this dish. The fennel is cooked until just soft and finished with the pesto, a handful of capers and chilli flakes, then Barilla Collezione Farfalle Pasta is stirred through it. A really flavoursome combination for any time of year.



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Serves 4

320g Barilla Collezione Farfalle Pasta
190g Barilla Vegan Pesto
150g shallot, finely chopped
400g fennel, roughly chopped
40g capers, roughly chopped
60ml olive oil
½ tsp crushed chilli flakes
½ lemon, zested


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Bring a pot of salted water to a boil and cook the Farfalle Pasta according to packet instructions, until al dente.

Step 2

Drain, reserving 150ml cooking water.

Step 3

Meanwhile, heat a sauté pan until hot, add the olive oil and shallot and cook for 5 minutes until just soft.

Step 4

Add the fennel, stir to combine, then cover with a lid and cook for 10 minutes until softened.

Step 5

Add the capers and chilli flakes and cook for another 2 minutes.

Step 6

Remove from heat. Immediately stir in the Barilla Vegan Pesto and the cooking water, then add the pasta and toss until coated.

Step 7

Serve topped with the lemon zest and chilli flakes

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.